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Blueberry Lemon Curd Coffee Cake

This Lemon Blueberry Coffee Cake is made with lemon curd, streusel topping and sliced almonds. Perfect for a special occasion brunch!

Photo collage showing lemon curd in a jar and a slice of lemon blueberry coffee cake

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Creating This Lemon Blueberry Streusel Coffee Cake

We are obviously partial to sweet breakfast recipes in our house, but for as many as I’ve posted it’s not like we eat this type of stuff every day. It’s more of a weekend treat, unless we have things like Whole Wheat Waffles in the freezer.

I barely have time to get everyone a bowl of cereal for breakfast before we make the mad dash for the car and pull out of the driveway by 8:10. The drive to this school is rough.

Needless to say, I am not a fan of weekday mornings, 5:30 am alarm clocks, getting myself and two kids out the door by 8 am, or driving 20 minutes just to get to school. I live for the weekends.

I think weekday mornings are why I like making breakfast special on the weekends, because it’s the only chance we have to sit down and eat the first meal of the day together.

Last weekend I made this wonderful Lemon Blueberry Coffee Cake with a side of Spinach and Bell Pepper Scrambled Eggs. I don’t even remember what we did the rest of the day, but what’s important is that we spent time together.

I do remember Logan grumbling about the fact that I put blueberries in the coffee cake (he’s picky, remember?), but we told him he had to sit at the table with us anyway.

Ingredients for Lemon Blueberry Coffee Cake

natural cleaning with lemons

To make this lemon blueberry streusel coffee cake, all you’ll need is:

  • All-purpose flour and whole wheat flour
  • Brown sugar and granulated sugar
  • Cinnamon and cardamom
  • Blueberries
  • Milled flax or wheat germ
  • Baking powder and baking soda
  • Salt
  • Lemon zest
  • Sour cream
  • Milk
  • Vanilla extract
  • Eggs
  • Sliced almonds
  • Lemon curd

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

lemon curd recipe

How to Make Lemon Blueberry Coffee Cake

My family couldn’t get enough of this simple lemon blueberry cake! Here’s how it’s made:

  1. For the streusel topping: In a small bowl, combine the flour, brown sugar, cinnamon and cardamom. 
  2. Using a pastry blender or two knives, cut the butter into the mixture. Set aside.
  3. Toss the blueberries with 1 tablespoon of flour. Set aside.
  4. For the cake batter: In a medium-large bowl, combine the flax or wheat germ, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and lemon zest. 
  5. In another bowl, combine the sour cream, milk, vanilla, and eggs.
  6. Make a well in the center of the dry ingredients. Pour in the liquids and stir using a wooden spoon. Fold in the blueberries.
  7. Grease the bottom and sides of a 10-inch springform pan. Pour the batter into the pan. 
  8. Spread the lemon curd on top, swirling into the batter with a butter knife. 
  9. Sprinkle with the streusel topping and the almonds.
  10. Bake at 350F until a toothpick inserted in the center comes out clean. 

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

Two slices of lemon blueberry coffee cake on white plates.

How to Store Lemon and Blueberry Coffee Cake

The lemon blueberry streusel coffee cake can be stored at room temperature in an airtight container for up to five days. It can also be frozen for up to three months. Seal it in a freezer bag and thaw overnight when ready to enjoy.

Can I Use Frozen Blueberries?

Yes! If using frozen berries, you’ll need to thaw, drain, and pat them dry before tossing them with the flour and adding them to the cake batter.

Can I Make This Recipe Gluten-Free?

Possibly, but I’ve only ever made it as written so I can’t say for sure. When baking gluten-free cakes, I typically use a cup-for-cup gluten-free flour alternative.

Tips for Making the Best Blueberry Coffee Cake

  • A great fall and winter variation of this coffee cake would be to use cranberries, orange zest, and some orange curd (or you could simply omit the curd with no negative consequences).
  • If you don’t have blueberries on hand, you can make this exact same recipe with raspberries.
  • I highly recommend topping your slice of simple lemon blueberry cake with additional lemon curd. It’s delicious!

More Easy Coffee Cake Recipes:

This Citrus Cardamom Cake is the perfect, cozy homemade coffee cake recipe. Your house will smell amazing while baking it!

Easy Pumpkin Coffee Cake with Toffee Streusel bakes up quickly for a fun fall breakfast treat!

This Gluten-Free Coffee Cake is just as delicious as a gluten-filled version! Moist, fluffy and easy to prepare, this cake is a great way to start the day.

My family goes nuts for this Banana Streusel Coffee Cake. It pairs perfectly with my morning cup of coffee!

This Rhubarb Crumb Coffee Cake is a delicious, seasonal spring coffee cake that would be perfect for any brunch gathering.

What is your favorite way to make weekend breakfast special?

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lemon and blueberry breakfast cake

Blueberry Lemon Curd Coffee Cake

Yield: serves 12
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes

This Lemon Blueberry Coffee Cake is made with lemon curd, streusel topping and sliced almonds. Perfect for a special occasion brunch!

Ingredients

For the Streusel:

  • 3 tablespoons all purpose flour
  • 1/4 cup + 2 tablespoons brown sugar
  • 3 tablespoons cold butter, cut into pieces
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom

For the Cake:

  • 2 3/4 cup frozen (thawed, drained, and patted dry) or fresh blueberries
  • 1 tablespoon flour
  • 1 tablespoon cold milled flax or wheat germ
  • 1/2 cup whole wheat flour
  • 1 2/3 cup all purpose flour
  • 1/3 cup granulated sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • zest of 1 small lemon
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 3 eggs
  • 1/2 cup sliced almonds
  • 2/3 cup lemon curd

Instructions

For the Streusel:

  1. In a small bowl combine the flour, brown sugar, cinnamon and cardamom.
  2. Using a pastry blender or two knives, cut the butter into the mixture. Set aside.
  3. Toss the blueberries with 1 tablespoon of flour. Set aside.

For the Cake:

  1. In a medium-large bowl combine the flax or wheat germ, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk until well sifted.
  2. In another medium bowl, combine the sour cream, milk, vanilla, and eggs. Whisk well.
  3. Make a well in the center of the dry ingredients. Pour in the liquids and stir using a wooden spoon until just combined. Fold in the blueberries.
  4. Grease the bottom and sides of a 10 inch springform pan. Pour the batter into the pan.
  5. Spread the lemon curd on top, swirling into the batter with a butter knife.
  6. Sprinkle with the streusel topping and the almonds.
  7. Bake at 350 degrees for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool for 10 minutes in the pan.
  9. Run a knife around the outside of the cake to loosen from the pan.
  10. Remove the springform ring. Serve.

Notes

No blueberries? Try it with raspberries instead!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 294Total Fat 13gSaturated Fat 6gTrans Fat 0gFiber 3gSugar 15gProtein 7g

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